Copycat Taste of Home Rhubarb Dream Bars Recipe

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These Taste of Home Rhubarb Dream Bars aren’t just a treat; they’re a celebration of everything we love about rhubarb. Imagine biting into a buttery, crumbly shortbread base topped with velvety, custard-like layers brimming with rhubarb’s bright zing. When I first stumbled on this recipe, I instantly knew it was an easy-to-make dessert that could turn a simple weekday evening (or an impromptu gathering) into something extraordinary.

How to make Taste of Home Rhubarb Dream Bars

Taste of Home Rhubarb Dream Bars are a classic old-fashioned dessert bar made with fresh rhubarb and a sweet, buttery layered base.

Ingredients

For the Crust:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1/4 cup granulated sugar

For the Filling:

• 2 cups diced rhubarb (fresh or frozen, thawed)
• 4 large eggs
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt

Instructions

Step 1: Prepare the Shortbread Crust

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.
2. In a medium mixing bowl, combine softened butter, sugar, and flour until the mixture forms a crumbly dough. You can use a pastry cutter or your hands to combine the ingredients easily.
3. Press the dough evenly into the bottom of your prepared baking dish. Make sure to cover the entire base evenly for a sturdy crust.
4. Bake the crust for 15 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.

Step 2: Prepare the Rhubarb Filling

1. Dice the rhubarb into small, uniform pieces (approximately 1/4 to 1/2-inch in size). Spread the rhubarb evenly over the partially cooled crust.
2. In a large bowl, whisk together the eggs, sugar, flour, and salt until smooth and well combined. The mixture will create a custard-like topping.

Step 3: Assemble and Bake

1. Carefully pour the egg mixture over the rhubarb to cover it completely. Make sure everything is evenly distributed.
2. Return the pan to the oven and bake for 40-50 minutes, or until the filling is set and the top is lightly golden. A toothpick inserted into the center should come out clean.
3. Let the bars cool completely in the pan. Once cooled, cut into squares or rectangles for serving.

Tips for Success

• Choose Fresh Rhubarb: If using fresh rhubarb, make sure the stalks are firm and brightly colored with no soft spots. Frozen rhubarb works well too—thaw and drain excess moisture before use.
• Don’t Skimp on Cooling Time: Allow the bars to completely cool before cutting so the custard filling sets properly. Refrigerating them for an hour after cooling can make slicing even easier.
• Add a Twist: For extra flavor, feel free to mix in a teaspoon of vanilla extract or swap a portion of the sugar for brown sugar in the custard.
• Serving Suggestion: Pair these bars with a dollop of whipped cream or vanilla ice cream for the ultimate dessert experience.
• Storage: Store any leftovers in an airtight container in the refrigerator. They will keep for up to 3-4 days.

Ingredients Substitutes

There are plenty of ways to modify the ingredients in Taste of Home Rhubarb Dream Bars without sacrificing taste or texture.

Substituting Ingredients for the Crust

The buttery shortbread crust is a key element of this Rhubarb Dream Bars recipe, but you can adjust the ingredients to suit your needs or preferences.

1. Butter

Butter provides flavor and structure to the crust, but there are a few alternatives:

• Margarine: A 1:1 swap works seamlessly, though margarine may slightly alter the flavor and softness of the crust.
• Coconut Oil: Use solid coconut oil as a substitute for butter at the same ratio (1 cup). Opt for refined coconut oil if you want to avoid a detectable coconut flavor.
• Vegan Butter or Plant-Based Spreads: Perfect for dairy-free or vegan baking, they can be substituted in a 1:1 ratio.

2. Granulated Sugar

Sugar gives sweetness and helps the crust hold together. If you’re out of granulated sugar or want alternatives:

• Powdered Sugar: Use an equal amount for a finer-textured crust.
• Brown Sugar: Substitute in a 1:1 ratio for a deeper, caramel-like flavor. This works especially well if you prefer a richer, nutty crust.
• Coconut Sugar: A healthier option with lower glycemic impact, it can be swapped equally but imparts a mildly earthy flavor.

3. All-Purpose Flour

In case you’re looking for alternatives to regular flour:

• Whole Wheat Flour: Use 1 cup of whole wheat flour and reduce the liquid slightly (if needed) for a denser and nuttier crust.
• Gluten-Free All-Purpose Flour: Perfect for those with gluten intolerance. Ensure the mix contains binding agents like xanthan gum for structural integrity.
• Almond Flour: You can use almond flour for a gluten-free, nutty crust. It may yield a softer, crumbly texture, so press firmly into the pan.

Substitutes for the Filling

The filling is the custardy base of the bars, showcasing the rhubarb’s tangy flavor. Here’s how to modify its ingredients as needed:

1. Rhubarb

Rhubarb is the star ingredient, but if you’re unable to source fresh or frozen rhubarb, try these alternatives:

• Strawberries: Use fresh or frozen diced strawberries as a sweeter substitute, mimicking the tart-sweet profile. You may reduce the sugar slightly depending on the sweetness of the strawberries.
• Apples: Tart apple varieties like Granny Smith can provide a similar texture and tang. Peel and dice to match the consistency of rhubarb.
• Cranberries: Dried or fresh cranberries can replace rhubarb for a unique twist. Soak dried cranberries in warm water before using to soften.
• Frozen Rhubarb: If fresh rhubarb isn’t available, frozen rhubarb works perfectly. Be sure to thaw it and drain excess moisture to avoid making the bars soggy.

2. Eggs

Eggs provide structure and richness to the custard-like filling. If you need an egg-free alternative, try:

• Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg as a vegan replacement.
• Silken Tofu: Blend 1/4 cup of silken tofu per egg for a creamy, custard-like consistency.
• Applesauce: Use 1/4 cup unsweetened applesauce per egg for a slightly sweeter and softer filling.

3. Granulated Sugar

Sugar sweetens and balances the tart rhubarb flavor. Here are some alternatives:

• Brown Sugar: Swap granulated sugar with brown sugar in a 1:1 ratio for a deeper flavor.
• Honey or Maple Syrup: Use 3/4 cup of honey or maple syrup to replace 1 cup of sugar, but adjust other liquids in the recipe slightly to prevent overly soft filling.
• Stevia or Monk Fruit Sweetener: Use these sugar-free sweeteners according to package instructions, as they are much sweeter than traditional sugar.

4. All-Purpose Flour

Flour thickens the egg mixture and binds the filling. If you need a replacement:

• Cornstarch: Use half the amount of cornstarch (1/4 cup) instead of 1/2 cup of all-purpose flour for a gluten-free option.
• Arrowroot Powder: Similar to cornstarch, arrowroot powder can thicken the filling—use half the quantity specified for flour.
• Gluten-Free Flour Mix: A 1:1 gluten-free flour mix will work as a direct substitute.

5. Salt

Salt balances the sweetness and enhances flavors. If you’re out of standard table salt:

• Sea Salt or Kosher Salt: Substitute in equal amounts. Be mindful of granule size; sea salt granules may require slightly less depending on the brand.
• Omit: If avoiding salt altogether, the flavor will still shine without dramatically affecting the recipe.

Final Thoughts

These Rhubarb Dream Bars are a perfect blend of tangy and sweet flavors, with a luscious texture that feels like a cross between custard and pie. They’re simple enough for beginners but impressive enough to bring out at gatherings.

More Rhubarb Recipes:

• Amish Rhubarb Dream Bars Recipe